The Millet cookies with apricot filling Recipe Preparation time: 50 minutes without cooling and drying time * Cooking time: about 10 minutes per cookie sheet Keeps for about 3 weeks in tightly sealed cans
Approximately 40 pieces
For the dough:
100g butter, softened * 50 brown sugar * 1 pinch salt * 1 egg (size M) * 100 g teff flour from millet dwarf (available in health food or organic shop) * 50 g acc. Almonds
For the apricot filling:
120 g dried apricots * 40g soft marzipan raw mass * 2 tablespoons water * 30 g apricot jam
Method:
preheat the oven. Top and bottom heat: about 180 ° C, hot air: about 160 ° C.
beat butter for the dough with sugar and salt with electric mixer with beaters on medium speed until fluffy. Add the egg and stir briefly.
the Teff flour mix with the almonds, place on the butter-egg mixture and fold in with a wooden spoon.
Fill the Hirseteig into a piping bag with Lochtülle (diameter about 1 ½ inches) and inject into shallow spots (diameter about 3 cm) onto baking sheet (greased, lined with baking paper). This leave enough distance between the dots.
the baking sheets in succession move (along with hot air) in the preheated oven. The millet biscuits bake about 10 minutes per baking sheet .
The millet biscuits to the baking paper from the baking sheets to cool on cake racks and take leave.
chop for the filling of the apricots into coarse pieces. Apricot pieces with marzipan, apricot jam and water in a flash to give hackers and fine puree.
Half of millet biscuits on the bottom of each beautiful thick coat with a little of the apricot filling. The remaining millet biscuits to share with the bottom and press down lightly. The dried apricot filling a few hours.
Hint:
To store, separate each Keksschichten with one layer of baking paper. For the apricot filling, you can replace the water by the same amount of rum.
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| Millet cookies with apricot filling |